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Ingredients | Squash Soup Recipe

½  - 1 kilo squash , peeled and deseeded

1 – 2 tablespoons cooking oil or 1 tablespoon olive oil

1 onion, diced

3 – 4 cloves garlic, thinly sliced

 2 medium potatoes, peeled cubed

2 medium carrots, liced cubed

½ cup celery, sliced

2 teaspoons curry powder

½  teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 ½  cup coconut milk or 1 can coconut milk

3 cups vegetable broth  / or  1 knorr cube seasoning dissolved with 3 cups of hot water

Salt and pepper to taste

Instructions:

1.         Heat a large pot over medium heat.

2.         Once hot, add oil, garlic, and onion. Sauté for 3 - 4 minutes, stirring frequently.

3.         Add squash, potatoes, carrots and celery, curry powder, ground cinnamon and nutmeg. Stir. Then cover and cook for 4-5 minutes, stirring occasionally.  

4.         Add coconut milk, vegetable broth.

5.         Bring to a boil over medium heat and cover.  Simmer for 8 - 12 minutes or until squash, potatoes, carrots, celery are tender.

6.         Turn off the flame. Use a blender and purée on high until creamy and smooth.  Then return soup back to a flame.

7.         Season with salt and pepper. Taste and adjust seasonings as needed. Continue cooking for about 4 to 5 minutes over medium heat.

8.         Serve as is or with garnishes of your choice. Store leftovers covered in the refrigerator for 2-4 days or in the freezer up to 3 weeks to 1 month. Enjoy and Happy cooking.

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